Cantonese Style Pork and Shrimp Dumplings

Anna and I made these tonight!  She is a big fan of pot stickers. We were watching a cooking show this weekend and she suggested that we try to make these ourselves!  Yummy yummy!!  Enjoy as much as we did!

Cantonese Style Pork and Shrimp Dumplings

Ingredients:
1/4 pound ground pork
1 cup watercress
1/2 (8 oz) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 Tbs oyster sauce
1 1/2 Tbs sesame oil
1 tsp minced garlic
1 tsp soy sauce
1/8 tsp pepper
1/8 tsp salt
1 (16 oz) package round dumpling skins

1 lb peeled and deveined medium shrimp

Directions:
1. In a large bowl, combine the pork,  watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground  pepper and salt.  Mix together well.
2.  Place 1/2 tsp of this filling onto each dumpling skin.  Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3.   To cook:  Pan fry the dumplings in a large skillet over medium heat with oil for 15 min, turning over halfway through or place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
 (I couldn't find the round dumpling skins so I ended up making my own dough and rolling out about 20 little dumpling skins of my own)